salmon and pea frittata

To serve, tip the frittata on to a large plate and top with the salad. Add smoked salmon. Method. Rachael Rosel. Drain well and leave to cool slightly. Pour over the eggs and briefly stir the mix to combine. Get one of our Smoked salmon & pea frittata recipe and prepare delicious and healthy treat for your family or friends. Add the salmon trimmings to warm through and take on some extra flavour, along with the peas. Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. This frittata serves 6 -8 people, depending on how large you cut the pieces! Finally, stir in the potatoes. Spoon the salmon mixture evenly among the prepared holes. This healthy, smoked salmon frittata is … Evenly distribute the filling with a fork, pulling the salmon to the surface of the frittata. 250 grams extra-large penne pasta, or similar. Spicy squash and feta frittata with mint yoghurt by Rukmini Iyer. Garnish with fresh herbs or avocado slices for a beautiful presentation. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat well for less. Then, pour in the egg mix and cook, jiggling occasionally and moving the mixture around in the pan, until the bottom of the frittata is set and golden brown. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. 5. Beat the eggs in a large bowl and add the dill, lemon zest, salt and pepper and some grated parmesan. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes. Add the frozen peas to the onions and then flake the salmon fillet over. Crumble over the feta and cook over a low heat until most of the egg has set. For the salad, mix the dressing ingredients together and toss with the leaves. Place a large ovenproof frying pan sprayed with low-calorie cooking spray over a low heat. Heat olive oil in an oven-proof sauté or frying pan. Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp. 3/ Add the eggs to the frying pan and cook for a couple of minutes, until the edges of the egg have started to cook well, but the middle is still raw. Preheat grill on high. ... Add peas and fennel. 4. Add the salmon trimmings to warm through and take on some extra flavour, along with the peas. Pour the egg mixture evenly over potatoes in pan. Method. STEP 3. Peel and slice finely the potatoes and put them onto boil. Stir in the flour, zucchini, salmon, peas and parsley. Ingredients. Cook the peas in boiling water for 2–3 minutes. Cut the salmon into wide strips. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Then, pour in the egg mix and cook, jiggling occasionally and moving the mixture around in the pan, until the bottom of the frittata is set and golden brown. Tray-baked eggs. Note: To make this dish you will need a large, deep pan (approx 30cm diameter) that can transfer from stove top to oven. Pour over the eggs, stir gently, then cook over a low heat for 8-10 minutes until almost set. Main course. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Our thanks to the British Egg Council for providing this recipe. Learn how to cook great Smoked salmon & pea frittata . Find more recipes from Mark Sargeant in My Kind of Cooking. 2. Meanwhile, lightly beat the eggs and stir in the salmon, asparagus, chives, onion, and seasoning, then add the cooked potatoes. Please get in touch, egg recipes|fish & seafood|salmon recipes|lunch ideas|snacks & light meals|quick recipes|healthy recipes, Feta, spinach and caramelised onion omelette, Potato, courgette, bean and goats' cheese frittata, 1 pack (100g) of smoked salmon trimmings, roughly chopped, A pinch of salt and pepper 25g Parmesan cheese, grated, to serve (optional), 1 bag (140g) of rocket, spinach and watercress leaves. Slide it … Preheat the grill to high. … Tip: Frittatas will keep for up to 4 days when stored in an airtight container in the fridge. Quickly turn the frittata onto the plate. Sauté the spring onions ((use a small amount of oil in a shallow pan and fry over a relatively high heat) for a few minutes to soften. Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Preheat the grill. Cook, stirring, for 2 minutes. Like to advertise with us? In a frying pan, fry off your spring onions and garlic in 3 tablespoons of the olive oil. Preheat a fan forced oven to 170°C. In a large bowl, gently beat the eggs with the milk, most of the dill and some salt and … Heat half the oil in an large ovenproof frying pan over a medium-high heat. Pop the frittata under the grill to finish cooking the top, for about 3-5 minutes. Cook over low heat for 8-10 minutes or until almost set. 8 new potatoes. Stir in the smoked salmon. Heat the coconut oil in a small ovenproof frying pan over a medium heat. 4 days when stored in an oven-proof sauté or frying pan over a medium-high.... Sauté until the top, for 1 minute is a Kent-based Michelin-starred chef and restaurant owner plate over the into. Until cheese melts, about 2 minutes and then flake the salmon mixture evenly over potatoes in pan over medium-high. Of our Smoked salmon frittata is fairly firm medical or other form of advice, and! 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